1 cup uncooked lentils

1/2 teaspoon salt

2 1/4 cup vegetable stock

1 tablespoon olive oil

¼ cup diced onions

1 finely minced garlic clove

1 1/2 tablespoon fresh parsley

1 dash cayenne pepper

1 dash turmeric

2 tablespoons vegetable oil

Water as needed

 

Combine vegetable stock, lentils, cayenne pepper, turmeric and salt in a pot. Bring to a boil then allow lentils to simmer until they are soft. Drain lentils and reserve stock. Heat vegetable oil in pan, then saute onions and garlic until onions are translucent. Add parsley and cook for another minute. Set aside onion mixture. Combine lentils, stock and onion mixture in a food processor, adding more water a tablespoon at a time as needed till the mixture reaches a spreadable consistency. Refrigerate a few hours before serving. Spread on crackers or use as a vegetable dip.